I have a tendency to over-estimate how much we will eat for dinner each night. Recipes are never designed to feed 2 adults and a toddler and I usually end up with loads of leftovers as a result. And as much as I love eating leftover roasted veggies, sometimes you need variety. My favorite was to repurpose leftover roasted veggies is in the roasted veggie galette. This takes about 15 minutes to make and is the perfect “oh #$@&%*! I didn’t plan anything for dinner tonight!” solution.
Seriously, it doesn’t get more simple than this. Only 4 ingredients required: thin crust pizza dough, spreadable herb cheese, leftover roasted veggie and garlic powder. Ok, so I usually avoid prepared foods, but I’m making an exception for the dough here. Sometimes you just gotta get dinner made in a hurry.
So is this truly a galette? I have no idea. But “crimped-side-pizza-type-thing” didn’t seem like a good name. And try calling it a pizza if you have picky eaters in the house. I’ve been using Pillsbury thin-crust pizza crust, but use about 12 oz of your favorite dough to get the same result. Roll it out, spread some cheese in the middle and heap on the veggies! Pull the sides of the dough up and over so that it creates wreath-likes layers. Don’t worry, it doesn’t need to be pretty. A quick sprinkle of garlic powder and you are ready to go!
|Roasted Veggie Galette|| |
- 11-12 oz dough (my preference is Pillsbury thin crust pizza dough)
- 4 tablespoons herbed goat cheese (preferably Boursin)
- 2 cups leftover roasted vegetables
- garlic powder to sprinkle
- Preheat oven to 425°
- Spread out dough in the middle of a cookie sheet
- Crumble or spread the herbed cheese in the middle of the dough
- Add roasted vegetables on top of the cheese
- Pull up the sides of the dough and pull into wreath-like layers one on top of the other
- Sprinkle crust with garlic powder
- Bake for 10-15 minutes, or until the crust turns golden brown